Turkey pepper soup

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Pepper soup is a traditional soup from the southern part of Nigeria that most Nigerians can't get enough of. It is delicious and also medicinal. Adjusting the quantity of the spices determines whether it is just a meal or medicine. Although turkey is not a common meat of choice for making pepper soup, you can actually make pepper soup with any animal protein of choice. The spices used are traditional Deltan pepper soup spices and also cooked the Deltan way. The soup is very delicious and not peppery. The toasted spices transformed the soup into a very enjoyable comfort food that would please any taste bud. 

• Wash and cut the turkey into bite sizes. Rinse the blood out and add to a large pot. Pour enough water to drown the meat and add salt for taste. Blanch the meat and rinse it out one more time to get rid of those foamy substances. Transfer the meat back to the pot, add the aidan fruit and pour in enough water to drown the meat,
• Add seasoning cubes, some dried pepper (add to taste) and add salt to taste. Cook on a medium to medium high heat.
• Prep the spices. Taste the spices on a pan ( toasting releases the essential oil of the spices and creates a deep interesting delicious flavor). Take them off heat when it begins to smoke and become fragrant. Blend, pound or grind the spices until smooth. Add the ground spices to the soup.
• Pound or grind crayfish to any desired texture, then add to soup.
• Cook the pepper soup until the meat is done. Serve hot and enjoy!!!

Ingredients

1 turkey

1/2 cup crayfish

1 pod aidan fruit

2 grains of salem

1/2 gbafilo

1/2 umilo

6 calabash nutmeg

2 seasoning cubes

2 tbsp dried pepper

Salt